INSPECTION REPORT Health Protection PKUR-CEJQYA

PREMISES NAME White Rock Indian Flavours Ltd		Tel: (604) 763-8260 Fax:
PREMISES ADDRESS 15240 Russell Ave White Rock, BC V4B 2P6		INSPECTION DATE May 18, 2022	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Jasapal Singh		NEXT INSPECTION DATE June 01, 2022
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT Require Corrections	Comply In Use Food Safety Training [s. 10] Yes Food Safety Plan [s. 23] Yes Yes Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 8

Critical Hazards: Total Number: 1

401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation: Paper towel dispenser was empty. Current dispenser is too far from the sink (and requires wet hands to drip over food prep area) and is not suitable for the type of paper towels being used. Corrective Action(s): Operator placed paper towel by sink. Paper towel must be in a dispenser. Can use a table top dispenser or mount a dispenser on the wall close to the soap dispenser. Correct by June 1, 2022. Violation Score: 5

Non-Critical Hazards: Total Number: 1

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Raw fish and raw chicken stored on second highest shelf above cauliflower and cabbage in the single door standing cooler. Corrective Action(s): All raw meats must be stored underneath vegetables and other foods that may not be cooked. Store raw meats at the bottom shelf or in a seperate cooler. Place lids on all foods. Violation Score: 3

Follow Up to "Critical" Violations Noted on Previous Inspections (if applicable): No corrections entered

Comments

Routine Inspection -Two-door standing cooler at 4 C or below. -Undercounter cooler at 4 C or below. -Single door standing cooler at 4 C or below. **Prep cooler with inserts: bottom section was registering at 5.2 C, operator adjusted the setting and by the end of the inspection, temperature was was at 2.7 C. Top right section with inserts was 5.2 C, operator re-located paneer and tandoori chicken to another cooler. Wait until this section is 4 C or below before storing potentially hazardous foods. Left section with curries was 4 C or below. -Standing freezer -18 C or below -Chest freezer at -18 C or below. **Two-door freezer in side storage area was at -10 C. Operator stated freezer had been stocked 1-2 hours ago. Verify temperature in a few hours and ensure freezer is at or below -18 C. Adjust if needed. -Surface sanitizer (chlorine bleach at 200 ppm) available and wiping cloth stored inside solution - good job. -Low temperature dishwasher registered at 50 ppm for chlorine. -Test strips available. -Temperature logs maintained. -General sanitation satisfactory. -Back door closed, screen in place. -No signs of pest activity. -Permit to Operate posted. -Keep up the good work!